Sarah'S Chicken Pot Pie - cooking recipe

Ingredients

10 1/2 ounces low-fat cream of chicken soup (Campbells 98% fat free)
1/3 cup low-fat milk
2 tablespoons honey
1 (16 ounce) bag frozen vegetables
1 pie crust
1 -2 cup cooked chicken (I like to use rotisserie chicken)

Preparation

Preheat oven to 350.
Open pie crusts and let sit out to soften.
Spray pie pan with nonstick cooking spray.
In large mixing bowl - mix soup, milk, honey, vegetables together.
Unroll 1 crust into pie dish.
Pour in mix.
Unroll 2nd pie crust on top.
Pinch edges together.
Poke 5-8 knife marks in center of crusts.
(brush top crust with a beaten egg white or spray the top crust with cooking spray).
Bake at 350 for 75 minutes or until golden brown.
Remove from oven and enjoy.